hCG Mexican Omelette Cake | 185 calorie hCG Recipe for the 500-calorie Diet | LSP + SP + AP
hCG Mexican Omelette Cake | 185 calorie hCG Recipe for the 500-calorie Diet | LSP + SP + AP
Servings
2servings
Servings
2servings
Ingredients
  • 2 Eggs
  • 6 Egg Whites
  • 3tbsp vegetable brothSP Option: use water instead
  • 2cups diced leeks
  • 3stalks chopped green onions
  • 2tbsp canned diced tomatoes
  • 1tsp smoked paprika
  • 1/2tsp garlic powder
  • 1/2tsp chipotle chili powder
  • 1/4tsp cayenne pepper
  • 1/4tsp dried oregano
  • 3/4tsp salt
  • 2tbsp freshly chopped parsley
AP version:
  • 1/2cup button mushroomscleaned, stemmed and chopped
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Add vegetable broth to an 8-inch ovenproof skillet over medium heat.
  3. Add leeks and green onion (add mushrooms for AP now), cooking until softened, approximately 3 to 4 minutes.
  4. Add the tomatoes, smoked paprika, garlic powder, chipotle chili powder, cayenne pepper, dried oregano, salt and fresh parsley. Cook for 1 minute, stirring occasionally.
  5. In a medium bowl, whisk eggs and egg whites together.
  6. Pour eggs over onion and leek mixture. Cook without stirring for 2 minutes. Gently stir. Cook for another minute without stirring.
  7. Bake for 8 to 10 minutes until firm or set throughout.
  8. Cool for 5 minutes in pan. Cut into 6 wedges. Serve warm.
Recipe Notes

This is the perfect breakfast to make for the week! Make it ahead and store in airtight containers in the refrigerator.

Macros listed are for SP version.